Curd Rice

 

Curd rice is a very popular south indian dish. It’s easy to make and doesn’t require a lot of effort. Curd rice can be served with pickle or it can also be served plain. 

What you need:

• 2 cups of raw rice

• 1/2 cup pomegranate seeds 

• 1 tbsp cashew nuts (broken)

• 2 cups of fresh sweet curd

For tempering:

• 1 tbsp coconut oil 

• 1 tsp mustard

• Few curry leaves 

• 1 tsp coriander leaves

• 3 chopped green chillies 

Method:

• Wash and cook the rice in enough water till soft. Let it cool completely. Beat the curd and add it to the rice. Mix well.

• Take 1 tbsp coconut oil in a pan, add the mustard, curry leaves and green chillies. Add the cashew nuts and fry till they turn brown. Pour it over the corn rice. Also add the pomegranate and mix well.

• Refrigerate it or serve immediately with pickle. 

Mutton Korma

 

This mutton korma is delicious and easy to prepare. Made with easily available ingredients, this dish will leave you wanting for more. 

What you need:

• 1/2 kg mutton

• 1/2 cup curds

• 1 small onion (sliced)

• 1 tbsp ghee

• Salt to taste

For masala:

• 1/2 cup dry copra

• 1 small onion

• 1” ginger

• 3 garlic cloves 

• 4 long red chillies 

• 1/2 tsp coriander 

• 1/2 tsp kuskus

• 2 green chillies 

• 6 pepper corns

• 3 cloves

• 1” cinnamon 

• 1 cardamom 

Method:

• Wash the meat. Marinate with curds and keep it aside for half an hour. 

• Grind all the ingredients of the masala to form a fine paste. 

• Heat ghee in a pan. Fry the sliced onions until they turn golden brown in colour. Add the masala & fry till the raw aroma disappears. Add the marinated meat and stir fry for 15-20 minutes. Transfer the content to a cooker and cook for 5 more minutes. 

• Serve hot with roti, chapati or naan. 

Vermicelli/Semiya Idli

 

These idlis are prepared by mixing roasted semiya/vermicelli and curds. Vermicelli idlis are served hot with coconut or tomato chutney. This can be served for breakfast or as an evening snack!!

What you need:

• 2 cups of vermicelli (MTR or Bambino) 

• 2 cups sweet curd

• 1 tbsp semolina

• 2 green chillies (finely chopped)

• 1 tsp coriander leaves

• 1 tsp baking soda

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tsp chana dal

• 1 tsp cashew nuts (roughly chopped)

• Curry leaves

Method:

• Heat 2 tsp oil in a pan. Add the mustard, urad dal, chana dal, curry leaves and cashew nuts. Stir. Add the vermicelli and fry until it turns golden brown in colour. Add the semolina and fry for 3 more minutes. Turn off the flame and let the mixture cool. 

• Now add the curd to the cooled mixture. Add salt. Add the green chillies, coriander leaves and baking soda. Mix well and let it soak well for at least 15 minutes. Pour this mixture in the idli mould and steam for 10-12 minutes. 

• Serve hot with coconut chutney.

Jackfruit Payasam

 

Jackfruit payasam is one of the most delicious and flavourful payasam you can ever have! 

What you need:

• 2 cups jackfruit pods (remove seeds)

• 1 cup jaggery

• 3 cups scraped coconut 

• 1 tbsp ghee

• 1/2 cup semolina (roasted lightly)

• 1 pinch salt 

Method:

• Extract thick and thin coconut milk from the coconut. 

• Clean the jackfruit pods and chop into small pieces. Heat 1 tbsp ghee in a pan and add the chopped jackfruit and fry on medium heat till a nice aroma comes out. Add the third extracted coconut milk, salt and jaggery. Keep stirring in between. Add second extract milk and roasted semolina. Stir well. Finally add the thick extract of coconut milk. 

• Boil for 1-2 minutes. Serve hot.

Aloo Poha

 

Poha is well known for its high nutrient value. It is a good source of carbohydrates, antioxidants and essential vitamins. It is gluten free. Hence, it is one of the healthiest indian breakfasts!

What you need:

• 2 cups of thick poha

• 2 potatoes (medium sized)

• 3 green chillies (chopped)

• 1/2 cup coconut

• 1/4 tsp turmeric powder

• 2 tsp lemon juice 

• 2 tsp sugar

• 1/2 tsp sambhar powder (optional)

For tempering:

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tbsp groundnuts 

• Curry leaves

Method:

• While the potatoes, peel and mash. Keep aside. Heat oil in a pan, add the tempering. Add in the mashed potatoes and salt. Add the green chilies and sambhar powder. Stir well on low flame. Add coconut, turmeric powder, lemon juice and sugar.

• Meanwhile, wash the poha in sufficient amount of water, squeeze out excess water and add it to the potato mixture. Mix all the ingredients well. If desired, add 1 tablespoon of water. Close and cook for 1 to 2 minutes. Garnish with coriander leaves.

Rajma Masala (Kidney Beans)

 

This delicious and flavourful curry is made with rajma, also known as red kidney beans. This dish consists of many indian whole spices, and is usually served with rice. 

What you need:

• 1 cup rajma

• 2 onions (roughly chopped)

• 1 cardamom 

• 1 tsp ginger garlic paste 

• 2 tomatoes (roughly chopped)

• 2 green chillies (chopped)

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp red chilli powder 

• 1/2 tsp garam masala

• 1/4 tsp turmeric powder 

• 2 tsp oil

• Salt to taste

Method:

• Wash and soak the rajma overnight of water. Heat the oil in a cooker. Add the onions. Stir and fry it till it turns light brown in colour. Add the ginger garlic paste. Continue storing it till it is well fried. Add in the tomatoes and green chilies. Scrape and cook till the oil separates. Add the spices, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Fry for a minute. Add the Rajma and 2 cups of water. Close the cooker and cook for 10 to 12 minutes. Garnish with fresh coriander leaves.

Springhoppers & Roce (Coconut milk) / Idiyappam

 

Also known as Shevige in kannada, Shevio in Konkani, this is a very traditional recipe and can be made with minimal ingredients. This tastes delicious with Shahi Chicken Korma or Chicken Korma. You can also simply enjoy springhoppers with thick coconut milk for breakfast. 

What you need:

• 1 kg of white boiled rice

• Salt to taste

Method:

Wash rice and soak for 5 to 6 hours. Grind with salt to form a thick paste. Make ball like shapes and steam in the Idly vessel for 30 minutes. Check if it’s cooked. Put it in a string hopper mould and press to make shevio. 
These are usually served with thick coconut milk to which jaggery, pinch of salt and cardamom powder is added.
You can also serve  shevio with sambhar or chicken curry.

Afghani Chicken Kebab

 

One of my favourite recipes to make, these chicken kebabs are soft and flavourful. Serve this dish on any occasion because no one can say no to these delicious kebabs! :)

What you need:

1. marinate

• 2 tsp pepper powder 

• 4 tsp ginger garlic paste

• 1/2 tsp nutmeg 

• 4 tbsp lemon juice

• 2 cups curd
• 500 gms chicken (washed)

2. marinate

• 3 tbsp milk cream

• 1/2 tsp nutmeg

• 1/2 tsp cinnamon powder 

• 1/2 tsp cardamom powder 

• 3 tbsp chopped green chillies 

• 1 tsp butter

• Salt to taste 

Method:

• Marinate chicken in no. 1. Refrigerate it for an hour. 

• After 1 hour, take the chicken out and add all the ingredients mentioned in no. 2. Keep it aside for an hour. 
• Preheat the oven at 180 degree for 10 minutes. Place the chicken and roast it for 20-25 minutes. Flip it once in between. 
• Or you can also shallow fry it with 1 tsp butter on a non-stick pan. 

• Serve hot with lemon and onion rings.

Shahi Chicken Korma

 

This Shahi Chicken Korma recipe is easy to follow and will give you the perfect ‘restaurant style’ dish with a creamy texture! The dish tastes not only delicious but is also very flavourful and is the ultimate crowd pleaser. 

What you need:

• 500 gms chicken 

• 1 & 1/2 tsp poppy seeds 

• 10 cashew nuts

• 1/2 cup coconut 

• 1/2 tsp garam masala powder

• 1 & 1/2 tsp red chilli powder 

• 1/2 tsp pepper powder 

• 1 tsp coriander powder 

• 1/2 cup milk

• 2 tbsp fresh cream

• 1 tbsp ginger garlic paste 

• 1 green chilli (finely chopped)

• 1 tsp cumin

• 1 large onion (chopped)

• 1 tbsp ghee/butter

• 1 tbsp coriander leaves for garnishing 

• Salt to taste

Method:

1. Wash the chicken. Roast the poppy seeds and keep them aside. Soak the cashew nuts and coconut in milk for about 15 minutes and grind to form a fine paste along with the poppy seeds.
2. Heat 2 tbsp ghee/butter. Add the cumin, chopped onion and fry until they turn golden brown. Add ginger garlic paste. Keep frying for 2 more minutes. 
3. After frying it for 2 minutes, add in the chicken pieces and chopped green chilli. Fry until all the chicken pieces get coated well. Close and cook for  3-4 minutes.
4. Add to it the ground paste, red chilli powder, salt and coriander powder. Bring it to a consistency of a thick gravy. Close and boil for 4-5 minutes. 
5. Check the salt.
6. Garnish with coriander leaves and fresh cream. Serve hot with roti, naan or bread. 

Chocochip Cookies

 

These cookies are simple, straightforward and turn out perfect every single time! The flavour and texture of these cookies is so good that it’ll leave you wanting for more :)

What you need:

• 1/2 cup salter butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 & 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1 cup chocolate chips/chopped chocolate 

Method: 

1. Preheat the oven to 375° fahrenheit. Line a baking pan with parchment paper and set it aside.
2. Take a separate bowl, mix flour, baking powder, salt, baking soda. Set aside.
3. Blend together butter and sugar until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix all the dry ingredients of step two, three and four until combined. Add in the chocolate chips to the mix.
6. Dust a plain surface. Flatten the dough. You can use a cookie cutter to cut out shapes of your preference.
7. Arrange these cut out shapes on the baking pan and bake it in the oven for approximately 6 to 8 minutes. take them out when they are just starting to turn brown. 
8. Let them sit on the baking pan for two minutes and then move them to a cooling rack.

Thukpa

 

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. This soup is a good source of protein and carbs. It’s fragrant, hearty and easy to prepare.

 

What you need:

• 1/2 cup cabbage 
• 1/2 cup carrot 
• 2 cups of boiled noodles

for chicken broth:

• Chicken or the bones
• 3 garlic
• 1 large onion
• salt

Boil the above ingredients for 45 minutes. Strain. Discard the bones and keep the chicken aside for garnishing. 

for the paste:

• 1 tomato
• 1 onion
• 2 tbsp fresh coriander 
• 3-4 garlic 
• ginger 
• 2 green chillies 
• 1/2 tsp pepper

Grind the above mentioned ingredients to form a paste. 

Method:

• Heat 2 teaspoons oil. Sauté the paste for 3 to 4 minutes. Add sliced carrot and cabbage. Add the chicken stock and salt. Boil.
• Arranging thukpa: place the noodles in a bowl. Add the prepared soup. Drizzle half teaspoon of soya sauce all over. Garnish with shredded chicken and spring onion.